- Pike perch fillet with skin 250 g
- Butter to taste
- Cream 50-80 ml
- Dry white wine 100 ml
- Lime 1-2 pcs.
- Salt to taste
- Pepper to taste
- Main ingredients
- Serving 2 servings
frying pan, spoon, board, spatula
Step 1: prepare the zander.
Wash the fish properly and dry with a towel. Cut the fillet in half across.
Sprinkle with pepper and salt.
Step 2: fry the pike perch.
Melt the butter in a pan (the temperature should not be very high so that the butter does not start to burn early, you can also add a little vegetable oil if you are afraid that the butter will start to smoke very much). Put the pike perch fillet with the skin down in hot oil.
Cover and cook for 2 minutes.
The skin is well-fried, the fish has already begun to bake overcooking, it’s time to turn the fillet on the other side. And cook yet 1 minute under the cover. Do not fry the fish, the pikeperch fillet is quite thin, it quickly prepares, and overcook it for nothing.
Remove the fillet, transfer it to a plate and cover with another plate or foil on top so that it does not cool.
Step 3: prepare the sauce.
Pour into a frying pan about 100 ml wine and add heat to evaporate alcohol.
Pour cream into a skillet, about 50-80 ml.
Squeeze lime juice in the sauce.
Mix well and continue cooking until the sauce thickens. It should not take you more than five minutes to cook it altogether.
Step 4: serve pike perch in lime sauce.
Pike perch in lime sauce is served hot. As a side dish, fried potatoes or vegetable puree are suitable. It will be delicious anyway.
Enjoy your meal!